Duck Breast with Melon and Lettuce

Ingredients

• 2 ready-to-cook duck breast fillets with skin, each 350 g
• 3 untreated oranges (juice)
• Salt
• Cayenne pepper
• 1 tbsp Olive Oil
• 1 melon (e.g., Cantaloupe)
• 0.5 cucumber
• 2 Romaine Lettuce Hearts

Instructions

1. 1.

   Preheat the oven to 120°C (radiant heat). Sear the duck breasts skin-side down in a pan without added fat until golden brown. Flip, sear for 1 minute on the other side, then finish cooking in the preheated oven for 40-45 minutes until pink inside.

2. 2.

   Deglaze the pan with orange juice. Bring to a boil briefly and reduce by 2-3 minutes. Season with salt and cayenne pepper. Stir in 1 tbsp olive oil.

3. 3.

   Wash the romaine lettuce, dry, and cut into strips across the width. Leave small leaves whole. Halve the melon, remove seeds, peel, and slice into 12 thin wedges. Peel the cucumber and slice into thin rounds.

4. 4.

   Remove the duck breasts from the oven, let rest briefly, then slice thinly. Lightly salt. Arrange the melon wedges with lettuce strips, cucumber rounds, and sliced duck on a plate, drizzle with orange sauce, and serve.